Step 1

Place 1kg (~2.2lbs) of baby back ribs into a pot. Place enough water to submerge the ribs. Then add in Doenjang (1 Tablespoon). Bring the pot up to a boil. Once it comes to a boil, skim off any scum that forms on the surface. Then drain the pot and set the ribs aside.

Step 2

Take out a mixing bowl and place-in: Strawberry Jam (3 Tablespoons), Soy Sauce (3 Tablespoons), Mirim (2 Tablespoons), Apple Juice (1/4 Cup), Minced Garlic (1 Tablespoon), Black Pepper (6-7 cracks). Give it a thorough mix - make sure the strawberry jam is well mixed into the sauce.

Step 3

Place a large frying pan on MEDIUM-LOW heat! Place the ribs in and spread them out. Give the marinade sauce another quick mix and place-in only 2/3 of the sauce into the frying pan for now.

Step 4

Place a lid on and set a timer for 5 minutes to cook - don't forget to put the lid on!

Step 5

After 5 minutes, lift the lid and give the pork ribs a flip. Once they're flipped, place the lid back and set a timer for 3 minutes.

Step 6

After 3 minutes, take off the lid. Now the braising sauce will have started to thicken and the bubbles will look big. Place in the remaining 1/3 of the marinade sauce.

Step 7

From here, flip the ribs around until they start to get a nice sticky glaze all-around. Once you start to see the marinade reduce down and the bubbles in the pan get big again - turn off the heat. (Note: The soy sauce marinade will continue to cook in the residual heat and darken - so take them out slightly earlier than you normally would)

Step 8

Immediately take the ribs out of the frying pan and place onto a plate. Sprinkle with some sesame seeds.

Step 9

Bon Appetit!